So we have a good meat market that always has a good selection of pork bellies here in Amarillo. Not sure if the price is all that good. Last one I bought was around $5 a pound but you can’t beat homemade bacon so I’m fine with it.

My curing mixture is a pound of kosher salt, 8oz by weight of sugar and 2oz by weight of pink curing salt. That mix will last for quite a few bellies. I only use a 1/2 cup for a half a pork belly.

Cover the whole (half) belly and place in a freezer bag. After that I throw it in the fridge for 7 days. I flip and rub the belly down while still in the bag every other day. After 7 days I rinse it off, throw on the rub and smoke it up to 150. After cooling you just slice it up. I have to cut mine down to fit in my slicer so I use the scraps for beans. Awesome, stupid good beans!

Never just smoked a pork belly before but after watching that video on the Mid-Mo Smoke Show site I’ll be trying it. Frank, is there a specific reason for hatching it?